Avocado Soup

Rating: 4.25 / 5.00 (4 Votes)

Total time: 45 min

Servings: 4.0 (servings)




20 min, just heat chicken broth. Remove skin from avocados, cut in half and remove seeds.

Cut lemon in half. Squeeze juice from one half. Blend with avocado flesh in hand blender. Stir puree evenly into hot, but not boiling, chicken broth. Season vigorously with salt and freshly ground pepper.

Knead the flour with the salt and a little water to form a firm dough. Roll out the dough to a 3 mm thick patty. Heat the butter in the frying pan and fry the pita dough on both sides until golden brown. Roll up the patties and cut into narrow strips.

Whip the cream until stiff. Cut second half of lemon into 4 slices. Fill avocado soup into deep plates. Sprinkle the pita strips on the soup, spread the cream evenly on top and garnish with lemon slices.

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